Italian Stuffed Rice Balls Recipes

FRIED AND STUFFED RICE BALLS (ARANCINI DI RISO)

Steps:

• Breading: Put the bread crumbs in a medium bowl. Set aside.
• Filling: In a medium bowl, combine the risotto, bread crumbs, Parmesan, basil, and eggs. With damp hands, using about 2 tablespoons of the risotto mixture, form the mixture into 1 3/4-inch diameter balls. Make a hole in the center of each ball and insert a cube of Gorgonzola. Cover up the hole to completely enclose the cheese. Roll the balls in the breading to coat.
• In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) In batches, fry the rice balls, turning occasionally, until golden, about 4 to 5 minutes. Drain on paper towels and serve.
• In a medium saucepan, bring the broth to a simmer over high heat. Reduce the heat to low and keep the broth hot.
• In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and cook, stirring frequently until tender, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until most of the liquid has evaporated, about 1 minute. Add 1/2 cup hot broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth, 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next. Cook the rice until tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove the pan from the heat and stir in the remaining butter, Parmesan cheese, salt, and pepper.
• Yield: 2 cups

ITALIAN STUFFED RICE BALLS (SUPPLI ALLA TELEFONO)

Steps:

• ~~~RICEBALLS~~~.
• Heat the olive oil in a pan with the garlic and onion.
• Cook until soft and add the basil.
• Add the cooked rice, season and blend it all together well.
• Pour the rice into a bowl, place in the fridge to chill.
• When cold, fold in the Parmesan and butter.
• Divide the rice into small balls of equal size pieces.
• Cut the mozzarella and sun dried tomatoes into half inch size pieces.
• Push a piece of mozzarella and tomatoes into the center of each rice ball.
• Reform the rice, pulling back over the cheese and tomato, ensuring it is completely enclosed.
• Coat the rice balls in seasoned flour (salt and pepper) then beaten egg, then into the breadcrumbs.
• Deep fry the balls in hot vegetable oil for 3-5 minutes until golden and crisp.
• Drain on kitchen paper.
• ~~~POMODORASAUCE~~~.
• Spray a large nonstick skillet with cooking spray and heat over medium heat until hot.
• Add red onion and garlic and saute until onion is soft.
• Add red wine and reduce heat slightly.
• Add tomatoes, basil, chives and parsley and remove from heat.
• You want the ingredients just heated, not actually cooked.
• Season with salt, pepper, and sugar.
• Place Suppli (Rice Balls) on a platter and pour the sauce on and around the Rice Balls.

ITALIAN RICE BALLS

Steps:

• In a bowl whisk together the eggs, Parmesan cheese, basil or parsley (I prefer basil), pepper, and salt; cover and refrigerate.
• Pour the chicken broth (or water and a 1/2 teaspoon of salt) into a large saucepan and bring to a boil; stir in the rice, cover and reduce the heat to low.
• Cook the rice until liquid is almost absorbed, about 15 to 17 minutes.
• Remove from heat and gradually pour in egg mixture, continually stirring rapidly to coat the surface of the rice and prevent the egg from scrambling; allow rice mixture to cool in the refrigerator for 1 hour.
• Pour bread crumbs into a shallow dish.
• Dampen your hands with water and create 1-inch balls from the rice mixture, then coat each one with bread crumbs.
• In a small, deep skillet, heat enough oil to cover the rice balls to an adequate frying temperature (350 degrees F) so that a piece of rice from the mixture actively sizzles when dropped in; alternately, a deep fryer may be used.
• Fry the rice balls 4 to 6 at a time, turning as needed to ensure even browning.
• Drain on paper towels, then serve warm as is or with a bit of marinara sauce.
• Another nice touch you can use with these is to put a small cube of mozzarella cheese in the middle of each rice ball!

DEFALCO'S ITALIAN ARANCINI (RICE BALLS)

Steps:

• Cook the rice according to the package directions. I prefer to use a chicken stock to cook the rice, as it adds more flavor. Once cooked, cool slightly. Stir in the Parmesan, butter and egg yolk. Cover and refrigerate until cooled.
• In a large skillet, cook the ground beef and onions over medium heat until the meat is no longer pink. Drain and transfer to a bowl. Stir in the peas, tomato sauce, salt and pepper. Let cool, then add the Fontina and mix together.
• Shape the rice mixture into 11 patties. Place one heaping tablespoonful of meat filling in the center of each patty. Shape rice around filling, forming a ball.
• Place the oil in a large pot, making sure not to fill pot more than halfway, to prevent spillage. Heat to about 375 degrees F.
• Place the bread crumbs and egg whites in separate shallow bowls. Dip the rice balls in egg whites, then roll them in bread crumbs. Heat the oil on the stove to about 375 degrees. Be sure not to fill pot more than half way with oil, to prevent spillage. Fry the rice balls, a few at a time, until golden brown, 1 to 2 minutes per side. Remove from oil and drain on paper towels.
• Serve hot plain, or with your favorite tomato sauce. Garnish with parsley.

ITALIAN RICE BALLS

Steps:

• In a medium bowl, whisk together eggs, cheese, parsley, pepper, and 1 teaspoon salt. Cover and refrigerate.
• Pour water and 1 teaspoon salt into a large saucepan and bring to a boil. Stir in rice and reduce heat to low. Cook rice until water is almost absorbed, stirring frequently. Remove from heat and slowly pour in egg mixture, stirring rapidly to prevent egg from scrambling. Allow rice mixture to cool for 1 hour.
• Pour bread crumbs into a pile on one end of a cutting board. Dampen hands and roll rice mixture into 1 inch balls, then coat each one with bread crumbs.
• In a small, deep skillet, heat olive oil to 350 degrees F (175 degrees C). (Should have enough oil to completely cover rice balls.) Fry rice balls 6 at a time, turning as needed to ensure even browning. Drain on paper towels and serve warm.